For the week of June 19–25, we’ll donate all net proceeds from the sale of our Pride Cookies to the Lambert House.When Katarina Ducharme, our head pastry chef, came to us suggesting a Pride Week fundraiser, we leaned in. The more we listened, the more we got excited. Choosing to support the Lambert House was an easy decision for us.Lambert House, nestled in the heart of Seattle's Capitol Hill, is more than just a building — it's a sanctuary for lesbian, gay, bisexual, and transgender youth, a place where they can be themselves. Lambert House provides a supportive environment for 20 to 40 daily visitors from diverse backgrounds and zip codes. They gather here to participate in various programs designed to impart essential leadership, social, and life skills. Activities range from support groups and planning meetings to dances and games. Amenities such as a pool table, a music station, a library rich with LGBTQ literature, and a computer lab offer spaces to unwind, connect, and learn. It’s a cornerstone of Seattle's LGBTQ community and a beacon of acceptance, understanding, and unity.Buy one of our Brown Sugar Shortbread Pride Cookies the week of June 19–25 and we’ll donate all proceeds to the Lambert House.“I’m grateful to work for a company that is proud and willing to put their resources into helping all parts of the LGBTQIA+, particularly at times when it would be easier to remain silent,” says Katarina. “I also feel lucky to live in a state and a city that puts laws in place to protect the LGBTQIA+ kids that live here, as well as kids seeking refuge. But we need to do more to support the kids in our community who really need help, especially trans youth.”Order Ahead Online!

Trends may come and go, but avocado toast is a welcome mainstay. In fact, popular recipes for it date back to the '60s. Why even have a recipe for something as simple as mashed avocado on toast? Because elevating it from good to delightful is a matter of choosing a few complementary ingredients in balanced proportions. In our cafés, this recipe has earned such a following that we now offer it daily. We recommend our Pugliese for bread, however, any of our rustic loaves will do. Choose your favorite and enjoy this modern classic, a love letter to relaxed mornings and healthy, delicious food.

  Printable PDF of this recipe here. Makes 6 large rolls4 eggs1/2 cup extra virgin olive oil, divided2 Tbsp lemon juice1/2 tsp lemon zest1/2 tsp kosher salt, divided1/4 tsp black pepper4 ripe avocados1 loaf Macrina's Pugliese (or favorite rustic bread)1/2 cup Fromage Blanc (or another spreadable cheese such as Snofrisk, or goat cheese)1 cup microgreens (radish or watercress)Place the whole eggs in a small sauce pan and cover with water. Over medium heat, bring the water to a boil, then cover with a lid and turn off heat. After 11 minutes have elapsed, remove the lid and pour off the hot water. Run cold water over the eggs for 30 seconds, then peel them and set aside.

In a small bowl, combine 1/4 cup extra virgin olive oil, lemon juice, lemon zest, 1/4 tsp salt, and black pepper. Whisk to combine well. Set aside.

Place peeled and pitted avocados in a medium bowl. Smash them with a fork to make them spreadable.

Cut eight 1/2-inch slices of bread (if using a larger loaf, one slice per serving will do). Toast the bread to get a delicious char on them.

Place 2 toasted slices on each plate and drizzle the remaining 1/4 cup olive oil over the bread. Spread each with 1 Tbsp of cheese. Top each with an equal portion of the mashed avocado. Slice the eggs and divide among each slice. Drizzle with the lemon juice dressing and top with the microgreens. Enjoy!

It’s our thirtieth anniversary and to celebrate we’re opening a new café in Maple Leaf early this summer. To mark the occasion, founder Leslie Mackie will host a baking demonstration and cookbook signing at Book Larder on Wednesday, June 21, at 6:30 P.M. Participants will learn how to bake a Summer Berry Galette using a recipe from our Seasons cookbook, enjoy samples, receive a recipe sheet, and have an opportunity to buy and have cookbooks signed by Leslie.For this event, we’re collaborating with Cairnspring Mills, a state-of-the-art flour mill with a dedication to old-fashioned, sustainable agriculture located in the Skagit Valley. They work closely with nearby farmers to mill each batch of grain separately, ensuring the unique flavor and integrity of each field is maintained. We’re excited to use Cairnspring’s Glacier Peak flour in our Summer Berry Galette baking demonstration. “Cairnspring provides a steady supply of the high-grade flours we need, and the consistency is remarkable,” Leslie affirms.  Seasons, our third cookbook, pays tribute to local ingredients. Each recipe showcases the unique flavors of the Pacific Northwest's spring, summer, fall, and winter. Leslie crafted these recipes with the home cook in mind, utilizing readily available ingredients for most dishes. For less common items, she includes alternative suggestions. Apart from a few recipes, most can be prepared in under an hour, allowing hosts to spend quality time with their guests while enjoying a taste of the good life. The Summer Berry Galette celebrates berry season in the PNW. Perhaps nothing grows better around here than wild blackberries. Throughout the summer, foragers know where they’re available for the picking. Leslie developed this delicately sweet recipe to utilize the abundant wild blackberries she picks along the rural roads and meadows of Vashon Island. Simplicity is its strength. With few ingredients, the galette is an elegant showcase for the ripe berries. The sweet creaminess of the custard is the perfect accompaniment to the tart berries. The recipe calls for blackberries but it can be modified to work with whatever seasonal fruit you have on hand. Given the limited space, we recommend getting your tickets early. There are two options available: Book Included, or Author Talk Only. You can purchase tickets through Book Larder.  We look forward to seeing you there!  

We’re celebrating our 30th anniversary with the opening of a new café and many fun community events throughout the summer. When Leslie Mackie opened Macrina Bakery on August 27, 1993, she could not have foreseen the role the bakery would play in so many lives. Approaching our 30th anniversary and reviewing letters we've received over the years, we are deeply touched by the community and neighborhood connections that our cafés have nurtured. This is the heart of Macrina. We have big plans to celebrate our 30th with our extended community. Of the many fun events scheduled for this summer, none is more exciting than the opening of our Maple Leaf café, our sixth in the Seattle area. "We're so excited to open our first café since 2018," says Scott France, president and part-owner of Macrina. "Our mission is to enrich our communities through the joy of artisan baking, and we're eager to become part of the Maple Leaf community." Situated at 85th Street and Roosevelt Way NE, across from Reservoir Park, the bright, airy space will be convenient for those on the go and comfortable for those wishing to linger. Other 30th celebrations also feature a baking demonstration by Leslie, baking classes, a special pop-up dinner, a new anniversary loaf showcasing local grains, entertaining children's activities, and a fundraiser for the Adama Bakery located in the Oruchinga Settlement Camp in Uganda. We're grateful for the incredible team of bakers, baristas, café employees, pastry chefs, delivery drivers, and everyone else who has contributed to our success. Without their passion, talent, and attention to quality and service, we wouldn't be here. "We have grown deliberately, always wanting to provide a better work environment and growth opportunities for our dedicated staff," says Scott. The development of our local grain ecosystem has significantly influenced who we are today. Increasingly, we use locally sourced ingredients in our products. Leslie says, "It's an exhilarating time to be baking. For years and years, the origin of our vegetables and meat has been important to us. But in bread, we never asked which farmer grew the wheat. Now we can learn who grew the wheat, with what methods, and which wheat varietal they're growing." We work with Cairnspring Mills and the internationally renowned Breadlab, both located in Skagit Valley, to obtain highly flavorful and nutritious local grains for our breads. Finally, a huge shout out to the most crucial element at Macrina: our customers. No business reaches its 30th anniversary without ardent supporters. Our customers have helped shape our identity, and we look forward to many more years of enriching our community through the joy of artisan baking.  

What a night! Our Oberon’s Rose Pavlova won the playful competition for best dessert. The dessert was collaboration between PNB’s principal dancer Lucien Postlewaite and our pastry team, led by Sam Stout, our Retail Pastry Assistant Manager. They named their creation Oberon’s Rose Pavlova. It is a rose meringue with raspberry lychee mousse, fresh berries and gold dust.  All the desserts were excellent and it’s no exaggeration to say there were only winners, none more than the attendees who enjoyed an indulgent evening.  The other desserts were: 

• The Strawberry Chocolate Spark, a sugar cookie exploding with chocolate a sweet burst of strawberry by Destiny Wimpye and Bell’s Cookie Co 
• The Puck-Aron, a sweet, spicy and mischievous macaron by Eric Hipolito Jr. & Cecilia Iliesiu with Lady Yum 
• Velvet Scoopability, a sophisticated and classic chocolate raspberry swirl by James Kirby Rogers with former PNB dancer Kari Brunson's Frankie & Jo's.  

We’re honored to have been a part of it and to have had the opportunity to work with Lucien Postlewaite and his world-traveler’s knowledge of pastries. 

As part of our 30th Anniversary celebrations, I'm revisiting some beloved classics. Long-time Macrina fans will remember the Roly Poly, my all-time favorite breakfast pastry. With the home baker in mind, I have scaled down the recipe and streamlined the process, making it more accessible.The Roly Poly holds a particularly tender spot in my heart, as it takes its cues from the homemade cinnamon rolls my Grandmother Bakke would whip up for the family. I would watch my grandmother work her magic, tossing together flour, yeast, milk, and the like — never a measuring cup in sight.While we use our cornetti dough in our café version, the filling — a mélange of raisins, walnuts, coconut, and sugar — remains a faithful homage to my grandmother's original creation.And take note, Roly Poly fans: we’ll be featuring them in the cafés beginning in May.  

Printable PDF of this recipe here. 

Read more about Macrina Bakery on our blog.

Makes 6 large rolls

 DOUGH¾ cup whole milk¾ tsp dried yeast4½ tsp granulated sugar1 Tbsp vanilla extract1½ cups + 1½ tsp unbleached all-purpose flour, divided¾ tsp kosher salt12 Tbsp (1½ sticks) unsalted butter, chilledFILLING¼ cup granulated sugar¼ cup brown sugar½ cup walnuts, roasted and coarsely chopped¼ cup seedless raisins½ tsp cinnamon¼ cup shredded, unsweetened coconut½ tsp pure vanilla extractEGG WASH1 egg1 tsp waterCREAM CHEESE FROSTING4 oz cream cheese, room temperature4 Tbsp (½ stick) unsalted butter, room temperature½ cup powdered sugar, sifted1 Tbsp milkDOUGHWarm milk up to 90°F and place in a medium bowl. Add the yeast, sugar and vanilla. Whisk to combine well. Let stand for 5 minutes to allow the yeast to bloom and become frothy.Add 1½ cup flour and salt to the bowl. With a spoon, combine the mixture, incorporating all the dry flour and scraping the sides of the bowl. Mix for 1 minute, cover with plastic wrap and place in the refrigerator for at least 8 hours or overnight.After the dough has risen, remove it from the refrigerator and let it come to room temperature.Chop the chilled butter into small pieces and place in the bowl of a stand mixer fitted with the paddle attachment. Add the remaining flour and, using medium speed, cream until the butter is smooth, approximately 2 minutes.Scrape the creamed butter onto a floured work surface. Pat into a 6 x 6 x ¾-inch block.On a floured work surface, pull dough out and pat into a 12 x 12-inch rectangle. Place the butter block on the right half of the dough. Cover with the left side evenly (so it looks like a closed book). Rotate the dough with open seam down and roll out dough to a 20 x 8-inch rectangle, then fold in a "book fold" by bringing the two far ends to the center and folding in half. Do one more turn following the same method, rotating with the open seam down and rolling the dough out to a 20 x 8-inch rectangle. Cover the dough with plastic and refrigerate for 30 minutes.Remove from refrigerator and do a final book fold. Rest the dough in the refrigerator for 30 minutes. Meanwhile, prepare the filling.FILLINGCombine all ingredients in a small bowl. Set aside.Brush sides and base of jumbo muffin tins* with canola oil. Line the base of the cups with a square 3 x 3-inch piece parchment paper. Set aside.On a lightly floured work surface, roll dough out to 20 x 8-inch rectangle. Spritz with water and top with filling mixture, spreading it evenly over dough.Begin rolling up the dough, starting with the top edge moving down towards you, into a long roll like a cinnamon roll. Finish with the roll resting on the bottom seam.Cut into 6 equal pieces. Tuck seam under roll and place in prepared jumbo muffin cups. Cover with plastic and let sit overnight in the refrigerator.Preheat oven to 350°F. Remove rolls from refrigerator and let them rest at room temperature for 45 minutes.EGG WASHWhisk the egg and 1 tsp water together to make egg wash. Brush on top of the rolls and bake on the center rack for 40 to 45 minutes, or until deep golden brown.Let cool for 5 minutes and invert rolls from the muffin tins (the bubbling sugar will drip down and cause them to stick).CREAM CHEESE FROSTINGAdd the cream cheese, butter and powdered sugar in the bowl of a food processor. Mix for 1 to 2 minutes until smooth. At the end, add the milk to thin the consistency. Set aside.Spread with cream cheese frosting and enjoy!

The worlds of dance and dessert are set to collide this spring, as Macrina Bakery partners with Pacific Northwest Ballet (PNB) for the Spring Spark — a whimsical fundraiser where creativity, community, and confections take center stage.The Spring Spark, a one-night event, will see the transformation of the Francia Russell Center into a fantastical culinary wonderland, where ballet dancers, local distilleries, and Seattle's dessert virtuosos join forces to create never-before-tasted delicacies. Guests will have the pleasure of sampling and voting for their favorite desserts and signature cocktails. 

Get your Spring Spark ticket here! 

Macrina's baking team, including founder Leslie Mackie, Pastry Chef Katarina Ducharme and Pastry Associate Manager Sam Stout, has partnered with PNB star Lucien Postlewaite, who is nearly as passionate about the culinary arts as he is about the stage. “Lucien has a world-traveler's knowledge of pastries, and we had inspiring conversations about his favorite pastries in Paris and Spain,” Leslie says. “It’s an honor to collaborate with him, and I can’t wait for the world premiere of our dessert.” Lucien says, “I see food as I see ballet — an opportunity to layer sensation, emotion, flavor, texture, and beyond. I'm thrilled by the opportunity to work hand in hand with Leslie and the Macrina team to craft a dessert that dances on the palate.” As May 6 fast approaches, Sam has taken the lead. “When you get people in a conversation about food and you can tell they're really passionate about flavors and profiles and mouthfeel and the experience of a well-made dish or dessert, that's when it really gets fun. Lucien has quite the palate and many great ideas.” The collaboration has been nothing short of sweet as Sam, Leslie, Katarina and Lucien work to get everything just right, work through a final dress rehearsal, and, at last, the big-stage performance. And, in this playful competition in which there are only winners, let us not forget the other enchanting collaborations: Destiny Wimpye is paired with Bell’s Cookie Co, Cecilia Iliesiu with Lady Yum, and James Kirby Rogers with former PNB dancer Kari Brunson's Frankie & Jo's. And as a palate cleanser between bites of divine confections, guests can indulge in the savory culinary creations of James Beard-nominated chef Melissa Miranda of Musang. Come join us for the love of community, for the tantalizing food and drinks, and to support the electric magic PNB brings to our lives. Order your tickets for the Spring Spark here and ignite your passion for dance. 

For those unable to attend, but curious to taste the magic they conjured, we’ll be selling their wonderful creation in our cafes the weekend of May 5-7!

A century ago, thousands of wheat farms across America supplied numerous local mills. Today, however, most of those mills have closed, and milling has become centralized turning flour into an international commodity.In Washington State, Cairnspring Mills bucks this trend, collaborating with nearby farmers dedicated to sustainable agriculture, milling each batch of grain separately to maintain the integrity and unique flavor of each field. At Macrina Bakery, we prioritize using locally sourced ingredients for several reasons, including enhanced flavor and nutrition.

Leslie Mackie, Macrina’s Founder, says, “Cairnspring works directly with the baker to customize the milling process to their needs. The regenerative conventional and organic varietal grains are highly flavorful, especially when milled in the Cairnspring fashion.” 

Supporting the local economy is another reason Macrina purchases ingredients from nearby sources. Leslie notes, "This approach reduces our carbon footprint, ensures fresher products due to close proximity, and invests dollars back into our community." Our commitment to Cairnspring is long-standing and stems from our enduring partnership with the prestigious WSU BreadLab that breeds grain for flavor, led by Dr. Steven Jones. These locally-grown grains are milled at Cairnspring Mills and baked into many of our breads. Many of the loaves using local flours are among our most popular breads. “Cairnspring provides a steady supply of the high-grade flours we need, and the consistency is remarkable,” says Leslie. 

Of all the recipes in Seasons, our latest cookbook, this recipe gets used more by our crew than any other. The creamy custard gives new life to bread slightly past its prime. Thick slices of day-old brioche make the best French toast. Fresh brioche works, too. Just be careful to dredge the tender slices—not a deep soak—since the fresh brioche will fall apart if oversaturated. Top each serving with a medley of berries and a dollop of vanilla whipped cream. Serve with maple syrup.Printable PDF of this recipe here.Makes 4 ServingsFRENCH TOAST½ cup heavy cream5 eggs¼ tsp cinnamon¼ tsp nutmeg2 Tbsp brown sugar1 tsp pure vanilla extract1 loaf Macrina Cinnamon Swirl Brioche1 Tbsp vegetable oil1 Tbsp butter1 pint raspberries1 pint blueberriesMaple syrup, for servingVANILLA WHIPPED CREAM½ cup heavy cream2 tsp sugar1½ tsp pure vanilla extract FRENCH TOASTWhisk together the heavy cream, eggs, cinnamon, nutmeg, brown sugar and vanilla.Cut brioche into 1-inch-thick slices. Dredge pieces in custard mix. Sauté brioche in a pan with vegetable oil and butter until both sides are golden brown. Top with fresh raspberries, blueberries and a dollop of vanilla whipped cream. Serve with maple syrup.VANILLA WHIPPED CREAMIn a medium bowl, combine heavy cream, sugar and vanilla. Whip until mixture holds its shape, about 2 minutes.

Once again, Macrina Bakery is proud to participate in Kilts for Kids. Get a free drip coffee and cookie* at any of our locations when you show us your voting confirmation! 

VOTE HERE!

Every year, the Ronald McDonald House Charities (RMHC) organizes various fundraising events to support the needs of children and their families. Among these events, Kilts for Kids stands out as a unique, engaging, and heartwarming annual fundraiser. Sporting kilts, participants invite voters to back their favorites with a $10 donation per vote. Since 2012, this high-spirited event has drummed up over $700,000, lending a vital lifeline to families who must travel to secure critical medical care for their children. Macrina leaped into the fray in 2019 after Manny Chao, Georgetown Brewery's co-founder and avid RMHC supporter, extended an invitation. The more we uncovered about RMHC's vital programs and services, the more interested we became. Their offerings range from Ronald McDonald Houses — a comforting haven for families with hospitalized children — to Ronald McDonald Family Rooms, providing a serene respite inside hospitals. Moreover, Ronald McDonald Care Mobiles deliver essential healthcare services to underserved communities. So, in 2023, we eagerly slipped into our kilts once more, snapping photos at our cafés and wholesale bakery. Since bribing people for votes is part of the game — and enriching our communities is as integral to our mission as making great bread and baked goods — we’re sweetening the deal by giving away a free coffee and cookie for every vote. Additionally, Macrina will make a matching donation for every employee vote. 

Vote between April 6-21: vote early and vote often! This is one kilt-raiser you can feel good about. From all of us at Macrina, thank you!

VOTE HERE!

*excludes glazed Brown Sugar Shortbread Cookies. 

We are delighted to announce that we will be opening our sixth café in the Maple Leaf neighborhood in June 2023!We just started construction and plan to open mid-to-late June. “We’re so excited to open our first café since 2018,” says Scott France, president and co-owner of Macrina. “Our mission is to enrich our communities through the joy of artisan baking, and we’re eager to become part of the Maple Leaf community.” The building, located at 85th Street and Roosevelt Way NE, is across from Reservoir Park and a block from Saint Catherine’s. We look forward to serving nearby residents and passersby.  Floisand Studio Architects has designed a bright, airy space that will be convenient for those on the go and comfortable for those wishing to linger. “We’re honored to be entrusted by the long-term owners to turn their building into a welcoming, light-filled café for the neighborhood,” says Scott. As we prepare to celebrate our 30th anniversary this year, the new café, our sixth, will provide an exciting capstone to our upcoming celebration. Stay tuned for news of the anniversary festivities and our official Macrina Maple Leaf opening.  

A ground almond pie crust, strawberry rhubarb compote and almond streusel topping add body and flavor to this delicate, creamy cheesecake. Our flaky pie dough also makes a great base if you want to save yourself some time. The active time to make this is modest but be sure  to have enough time to refrigerate it before serving to be sure it sets nicely. Top it with whipped cream if you’re feeling indulgent.Makes one 9 inch cheesecake.Printable PDF of this recipe here. ALMOND CRUST3 Tbsp whole almonds, roasted½ cup granulated sugar1½ cups unbleached all-purpose flour½ tsp vanilla extract½ tsp almond extract8 Tbsp unsalted butter, melted and cooled to room temperatureSTRAWBERRY RHUBARB COMPOTE6 strawberries, cored and cut into 6 pieces each1½ cups rhubarb, cut in ½-inch pieces⅓ granulated sugar½ tsp loose leaf hibiscus tea1½ tsp fresh lemon juiceSTREUSEL TOPPING¼ cup unbleached all-purpose flour2 Tbsp + 2 tsp granulated sugar¼ cup almonds, roasted and finely ground¼ tsp vanilla extract2 Tbsp cold unsalted butter, cut into ½-inch cubesCHEESECAKE BATTER12 oz cream cheese, room temperature½ cup granulated sugar½ cup kefir (or buttermilk)2 eggs ALMOND CRUSTPrepare a 9-inch cake pan by pressing a 12 x 16-inch piece of parchment into it. The overhang helps to lift the pie out after it has chilled.Preheat oven to 350°F.In the bowl of a food processor, combine the almonds, sugar and flour. Process for 1 to 2 minutes until the almonds are finely chopped. Transfer the mixture to a medium bowl. Add the extracts and melted butter. Mix with a wooden spoon to combine well. As evenly as possible, press into the prepared cake pan creating a ⅛-inch thick crust that runs up the sides about 1¾-inch. Bake for 20 to 25 minutes until golden brown. Set aside.STRAWBERRY RHUBARB COMPOTECombine all compote ingredients in a sauce pan. Over medium heat, bring the mixture to a boil. Reduce heat and simmer for 3 to 4 minutes or until the rhubarb is tender and the compote has thickened. Pour compote into a bowl and let cool for 30 minutes.STREUSEL TOPPINGIn the bowl of a stand mixer fitted with a paddle attachment, add all streusel ingredients. Using medium speed, cut the butter into the flour mixture until the texture is coarse like sand. Set aside.CHEESECAKE BATTERReduce oven temperature to 300°F.In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and sugar. Cream until smooth, approximately 3 minutes. Add the kefir (or buttermilk) with the mixer running. Pause and scrape the sides to ensure all is incorporated.Add the eggs one at a time, waiting for each to be fully incorporated before adding the next. Scrape the sides and mix again to ensure all is incorporated. Pour the cheesecake batter into the pre-baked pie shell. Bake for 25 to 30 minutes or until the cheesecake mixture is just set.Top the cheesecake with the strawberry rhubarb compote and then the streusel mixture. Increase the oven temperature to 350°F and bake another 20 minutes. The streusel topping should be a light golden brown.Cool at room temperature for 30 minutes, then refrigerate for 3 hours before serving.  Enjoy!

Ever wonder how Macrina makes just enough fresh loaves of bread and an assortment of pastries every day to satisfy our customers’ appetites week in and week out? We don’t. We make extra, enough so that though we may run out of some pastries and loaves, a customer who shows up right before closing will still find something satisfying. Additionally, we inevitably wind up with a few misshapen loaves and pastries that don’t meet our standards.  So, what do we do with what we refer to as fresh overages?  We donate to a handful of food banks and local nonprofits. One of our key partners is OSL. Originally called Operation Sack Lunch, OSL was founded in 1989 with the distribution of 30 sack lunches on the streets of Seattle. Now they serve about 2 million healthy meals to those who struggle with hunger in our community every year. They hire many staff members from their client base and provide an equitable wage and generous benefits designed to combat poverty-level wages. They encourage positive life changes and forward motion.   OSL picks up overages from our cafes and bread production facility in Kent and incorporates the bread and pastries into their meals. “None of Macrina’s pastries last long in our meal lines,” says Abid Choudhury, OSL Operations Director. “They are getting snatched up real fast. They really are a gift.” “We are grateful for our partnership with OSL,” says Leslie Mackie, Macrina’s founder. “They are immediately getting our day-end pastries and breads and making them part of a nutritious, dignified meal for those in our community who are in need of support.” 

Icebox cakes are magic! Layer a few components together, place in the refrigerator, and hours later you have something transcendent — moist, creamy and irresistibly delicious. Icebox cakes gained prominence in the 1920s when companies were promoting a new home appliance — the electric icebox! The cake’s popularity soared when Nabisco included a recipe for an icebox cake on the packaging for their Famous Chocolate Wafers in 1929. Variations proliferated, some with ladyfingers, crisp wafers, and cake, and fillings ranging from Bavarian cream to ice cream to whipped cream. Our spin on the classic makes an elegant Valentine’s Day treat or dessert for your next dinner party. It features chocolate cake, fresh raspberries, Project Barnstorm Raspberry Conserve, and rose scented sweetened whipped cream.Printable PDF of the recipe here.Makes 6-8 servings CAKE2 eggs¾ cup whole milk¾ cup canola oil2 tsp vanilla extract1¾ cup granulated sugar1½ cup unbleached all-purpose flour¼ cup cocoa powder1 tsp baking powder1 tsp baking soda¾ tsp salt¾ cup boiling waterWHIPPED CREAM2 cups heavy whipping cream⅓ cup granulated sugar1¼ tsp rose extractASSEMBLY48 fresh raspberries (about 2 pints)⅔ cup Project Barnstorm Raspberry Conserve (or similar)GANACHE½ cup heavy whipping cream½ cup semi-sweet chocolate chipsCAKEPreheat oven to 325°F. Prepare a 9-inch square cake pan by brushing it with oil and lining it with a 9-inch x 14-inch piece of parchment. The overhang will help you lift the cake from the pan after baking.In a medium bowl, whisk the eggs, milk, canola oil and vanilla extract. Set aside.Fit a stand mixer with the whisk attachment. Sift the sugar, flour, cocoa powder, baking powder, baking soda and salt into the stand mixer bowl. Mix on low for 1 minute. With the mixer running at medium speed, add the egg mixture and mix for 2 minutes. Scrape the bowl with a spatula to ensure all is well incorporated. With the mixer running at medium speed, slowly add the boiling water in a slow stream and mix until incorporated (about 30 seconds).Pour the batter into the prepared cake pan. Bake for 35 to 45 minutes until the cake is set and a toothpick comes out clean.Let cool for 30 minutes. Using a paring knife, release the cake on the two unlined sides. Use the parchment edges to carefully lift the cake from the pan. Cutting top down, slice the cake in half. Then cut the two pieces in half horizontally to produce 4 rectangular layers (each roughly three-quarters of an inch thick).WHIPPED CREAMFit a stand mixer with a whisk attachment and place the heavy whipping cream in the bowl. Sprinkle in the sugar and rose extract. Whisk the cream until it has medium-firm peaks. Set aside.ASSEMBLY PART ONEPlace one cake layer on your serving platter. Evenly spread 1/3 cup raspberry conserve on the top of the layer. Top the conserve with fresh raspberries by placing 24 berries, hollow end down, in a loose 6 by 4 grid. Layer a third of the whipped cream over the raspberries and level with a spatula. Top with another cake layer and repeat the same procedure. Top with the third layer and press gently to level the cake. Spread the sides with the remaining whipped cream. Refrigerate for 4 hours.Use the remaining cake layer to make cake crumbles. Preheat the oven to 325°F. On a parchment-lined baking sheet, break up the remaining cake layer into small pieces. Bake for 30 minutes. Let cool. Place the dried cake pieces in the food processor and pulse to make crumbs. Set aside.GANACHETo make the ganache, place the heavy whipping cream in a small saucepan and bring it to a boil. Turn off the heat, add the chocolate chips, and whisk until smooth. Let cool for 15 minutes.ASSEMBLY PART TWOPull the chilled cake from the refrigerator and top it with the ganache. You can spread the ganache just on top or allow it to cascade over the sides, as you wish. Top the ganache with the reserved cake crumbs. Keep the cake refrigerated and serve it chilled. Port, coffee or tea make great accompaniments. Enjoy!

Our Savory Pinwheel has a cult following in our cafés. We caramelize sweet onions and fold them into our flaky cornetto dough with parmesan, olive oil, and a mix of sesame, fennel and poppy seeds. It’s excellent on its own, or served warm and spread with whipped cream cheese. This simple recipe featuring tomato confit, Parmesan cheese, eggs and arugula turns it into a wonderful breakfast sandwich.Printable PDF of this recipe here.Makes 2 sandwiches 4 Tbsp olive oil, divided2 Tbsp onions, small dice1 tsp garlic, finely chopped3 medium roma tomatoes, coarsely chopped1 Tbsp fresh basil, coarsely chopped⅛ tsp kosher salt4 large eggs2 Macrina Savory Pinwheels, sliced horizontally into halves12 leaves fresh arugula3 Tbsp Parmesan cheese, grated or shaved Preheat oven to 325°F and line a baking sheet with parchment paper. Set aside.In a small saucepan over medium heat, add 2 Tbsp of olive oil and the onions. Cook for 2 minutes or until the onions are translucent in color. Add the garlic and chopped tomatoes and continue cooking for 3 to 4 minutes to break down the tomatoes to make a reduced sauce or confit. Finish the sauce by mixing in the basil and kosher salt; set aside.In a sauté pan over medium heat, add the remaining 2 Tbsp of olive oil. Crack eggs into a small bowl, slowly pour them into the preheated pan, and top with a sprinkle of kosher salt and black pepper.With a spatula, divide the eggs into two sections. Cover the pan and continue cooking until the yolks are where you like them.Lay the halved pinwheels on the lined baking sheet and bake for 3 minutes. To assemble, place the pinwheel bottom on a plate and top with half the tomato confit, 2 eggs, half the arugula and 1½ Tbsp Parmesan cheese. Cover with the pinwheel top. Repeat this process with the second pinwheel.Enjoy! We recommend using a knife and fork, though some brave it with clean hands and a napkin (or two) nearby.

Baking homemade pastries for your holiday brunch is intimidating for many home cooks, but this straightforward recipe produces a delicate, golden-brown treat that’s worth the time. The tender, buttery dough is filled with a rich almond paste and topped with a sweet glaze and sliced almonds. If you want to make the dough the night before, let it rise in the refrigerator. In the morning, give it an hour on the counter to come to room temperature before you roll it out. Or make it start to finish that morning and serve it at a noonish brunch along with fruit, eggs, bacon, juice and coffee. While the dough rises, you’ll have plenty of time to prepare the other items. The bear claw will make a beautiful centerpiece on your table.Printable PDF of this recipe here.Makes 6-8 Bear Claws. DOUGH: FIRST STEP¾ cup whole milk, slightly warm⅓ cup sugar2 tsp dried yeast1 cup unbleached all-purpose flourDOUGH: SECOND STEP2 eggs¼ cup sugar1½ tsp vanilla extract½ tsp almond extract1¾ cup unbleached all-purpose flour½ tsp salt4 oz (1 stick) unsalted butter, room temperatureALMOND FILLING1 cup sliced almonds½ cup sugar1½ Tbsp vanilla extract1 tsp almond extract1½ Tbsp unbleached all-purpose flour2 eggs4 oz (1 stick) unsalted butter, cut into 1-inch piecesGLAZE2 cups powdered sugar, sifted3 Tbsp milk½ tsp almond extractASSEMBLY1 egg1 tsp water½ cup sliced almonds DOUGH: FIRST STEPWhisk ingredients together until smooth and there are no lumps. Cover and let sit at room temperature for 2 hours.DOUGH: SECOND STEPTransfer dough to the bowl of a stand mixer fitted with dough hook attachment. Add the eggs, sugar, vanilla, almond extract, flour and salt. Mix on low speed for 3 minutes to incorporate the ingredients. Add the butter and increase speed to medium for 10 minutes (dough will ball at the base of the dough hook).Remove the dough hook and cover the bowl with plastic wrap. Let the dough rise for 2 hours or until doubled in size. While the dough is rising, make the almond filling and glaze.ALMOND FILLINGPreheat oven to 325°F. Line a rimmed baking sheet with parchment paper.Place sliced almonds on the lined baking sheet. Roast for 10 to 15 minutes or until golden brown. Let cool.In the bowl of a food processor, add the toasted almonds, sugar, vanilla, almond extract and flour. Purée to make a paste. Add the eggs and continue to purée. Add the butter pieces one at a time, pulsing to incorporate before adding the next. Process until smooth. Transfer filling into a bowl and cover it with plastic wrap. Set aside.GLAZEIn a medium bowl, combine the glaze ingredients and whisk to combine. Cover the surface of the glaze with plastic wrap to prevent a skin from forming. Set aside.ASSEMBLYIncrease the oven temperature to 375°F.Whisk 1 egg and 1 tsp water together to make an egg wash. Set aside.Pull the dough onto a floured work surface. Roll it into a long, thin rectangle (24 x 4 x ½-inch thick).Mark a line down the center of your rectangle lengthwise. Evenly spread ¾ cup of the almond filling down the middle from end to end. Brush egg wash on one legthwise edge and fold the dough over to create a long, narrow strip. Use a fork to crimp and seal the edge. Lift onto the lined baking sheet, bending into the shape of a horseshoe to fit.Spoon the remaining almond filling over the dough and brush any uncovered areas with egg wash. Sprinkle sliced almonds over the top. Let sit at room temperature for 30 minutes.Bake for 25 to 30 minutes or until golden brown.Let cool for 15 minutes and drizzle with the glaze. Slice into 6 to 8 segments and enjoy!

This Provençal tart is traditionally made with caramelized onions, anchovies and Kalamata olives on a puff pastry crust. We've adapted the classic by replacing the anchovies with roasted tomatoes and Cambozola cheese. Our Flaky Pie Dough makes it easy to cook like a French pastry chef—on a weeknight! The salty sweet flavor combination and the flaky tart crust make this a tempting appetizer. Or add a salad for a simple, luxurious meal.Printable PDF of this recipe here. Makes 9 Servings2 Roma tomatoes4 Tbsp olive oil, divided¾ tsp kosher salt, divided3 tsp fresh thyme, finely chopped, divided3 Tbsp unsalted butter3 large yellow onions, peeled, cored and thinly sliced¼ tsp black pepper1 disc Macrina Flaky Pie Dough (available frozen at our cafés in 2-packs)1 egg⅓ cup Kalamata olives, pitted and halved2 oz Cambozola cheese, cut in ¼-inch slicesPreheat oven to 375°F. Line 2 rimmed baking sheets with parchment paper, set aside.Core the tomatoes, then slice them into ¼-inch rounds. Toss with 1 Tbsp olive oil, ¼ tsp salt and ½ tsp thyme. Spread the seasoned tomato slices on one of the the rimmed baking sheets and roast for 20 minutes. Their edges should be tinged golden brown. Let cool.In a large sauté pan over medium heat, add the butter and remaining 3 Tbsp olive oil. When the butter sizzles, add the sliced onions, 2 tsp thyme, ½ tsp salt and black pepper. Caramelize the onions, stirring often for about 25 minutes until they have reached a light brown caramel color. Place the onions in a bowl and let cool.On a floured work surface, roll the disc of pie dough into a rectangle, 12-inches x 14-inches and approximately ¼-inch thick. Fold the dough in half and lift it onto the second lined baking sheet. Unfold the dough. Fold the edges in slightly to create a double thickness of dough around the perimeter. Use a fork to poke holes throughout the interior of the dough to prevent large air pockets from forming while baking. Chill for 20 minutes.Mix the egg with 1 tsp of water. Brush the egg wash along the folded edge of the pie dough. Bake for 25 to 30 minutes until golden brown. Layer the caramelized onions, Kalamata olives, sliced roasted tomatoes and Cambozola evenly across the tart. Sprinkle with the remaining fresh thyme.Return to the oven for 10 to 15 minutes to warm the toppings and melt the cheese. Let rest for 10 minutes. Serve the tart as an appetizer or add a salad to make a light but luxurious meal.Bon appétit!

Pâte à choux is the classic French pastry dough used to make eclairs, cream puffs and profiteroles. It also makes excellent doughnuts. Baked rather than fried, the doughnuts have that delicate, melt-in-your-mouth texture that makes you crave another. A bit of pumpkin purée and the classic pumpkin pie spices gives them an autumnal flavor. The dough gets all its sweetness from a sugar glaze and a cinnamon sugar topping. Enjoy the doughnuts with apple cider or a steaming mug of coffee.Printable PDF of this recipe here. _{Makes 12 Doughnuts} DOUGHNUTS1 cup unbleached all-purpose flour1 tsp cinnamon¼ tsp ground cloves¼ tsp ground ginger¼ tsp ground allspice¼ tsp ground nutmeg 1 cup water¼ cup pumpkin purée, canned or fresh6 Tbsp unsalted butter4 eggsSUGAR GLAZE2 cups powdered sugar, sifted3 Tbsp milkCINNAMON SUGAR2 Tbsp granulated sugar2 Tbsp brown sugar1½ tsp cinnamon⅛ tsp ground nutmeg DOUGHNUTSPreheat the oven to 400°F. Line 2 rimmed baking sheets with parchment paper. Using a sharpie, trace six evenly spaced 3-inch circles on each piece of parchment. Flip the parchment so the ink is on the bottom. You’ll still be able to see it.In a medium bowl, sift the flour, cinnamon, cloves, ginger, allspice and nutmeg. Set aside.In a medium saucepan, bring the water, pumpkin purée and butter to a boil. Reduce heat to low and add the flour mixture in 3 additions. Use a wooden spoon to thoroughly incorporate the flour between additions. Once all the flour is added, cook until a thin coating sticks to the base of the pan, an additional 1 to 2 minutes.Transfer the dough to the bowl of a stand mixer. With the whisk attachment, mix on medium-low speed for 2 to 3 minutes to cool the mixture. When it’s just warm to the touch, add the eggs one at a time. Scrape the sides of the bowl between additions to ensure it’s mixed well. When all the eggs are incorporated, mix for 2 more minutes to aerate the dough.Scoop the dough into a pastry decorating bag fitted with a star tip and squeeze out any excess air. Don’t overfill the pastry bag. To create your doughnuts, pipe dough in the circles you traced on the parchment paper.Bake for 18 to 22 minutes, or until golden brown and hollow sounding when tapped at the base. Let cool for 5 minutes.SUGAR GLAZEIn a medium bowl, whisk the powdered sugar and milk by hand to create a sugar glaze.Dip the top side of each doughnut in the sugar glaze. Twist your wrist while pulling upward to remove the excess. Place each on the baking sheet, glaze side up.CINNAMON SUGARWhile waiting for the glaze to partially dry, combine all of the cinnamon sugar ingredients together in a small bowl. When the glaze is about halfway dry, sprinkle the cinnamon sugar over the glaze. Enjoy the doughnuts with a glass of cider or hot coffee!

In 1994, shortly after Macrina first opened, Phuong Hoang Bui came to Macrina through the International Rescue Committee. He was a boat refugee and had been trying to get to America from his native Vietnam for years. Eager to work and learn, Phuong quickly became a prized employee. Flash forward nearly 30 years: Phuong is Macrina’s Head Baker—as he has been for over 20 years—overseeing daily the production of thousands of loaves.  Many others of Vietnamese descent have followed Phuong to Macrina, and today you’re as likely to hear Vietnamese on the bakery floor as you are English. Instrumental to our Vietnamese community is the nonprofit Helping Link, an all-volunteer organization that provides free services and programs such as citizenship classes, technology training, information and referral services, English classes, and much more.  “Minh-Duc, the founder and Executive Director of Helping Link, works tirelessly to accomplish as much as is humanly possible to further their mission,” says Scott France, President and part-owner of Macrina. “The work they do provides vital assistance to the thriving Vietnamese community in and around Seattle. Macrina has been a Helping Link sponsor from the very beginning.” Minh-Duc Nguyen arrived in Redmond in 1975 as a child. Her family had escaped Vietnam at the fall of Saigon. Sponsors at a local church helped the family get settled. Minh-Duc and her four siblings found the support they needed, worked hard in school, and they all graduated from the University of Washington. In the early nineties, after a trip back to Vietnam, her first, Minh-Duc saw the lack of social services available to new arrivals in America and wanted to do something to help lessen their pain. She started Helping Link in 1993, the same year Leslie Mackie opened Macrina. Helping Link began as a drop-in hour to help Vietnamese refugees like herself with translation services. “I recruited two of my Boeing colleagues,” says Minh-Duc. “We were young, idealistic. We helped translate documentation from local agencies for schooling or housing and job applications. Overnight it got way out of hand. We were overwhelmed. Rather than quit, we recruited eight more friends to help. Needing more space, they secured a room at the Rainier Beach Library that had room for 20. On the first night, over 120 people showed up. The police and fire departments worried there was a major incident.  With so much interest and need, Helping Link eventually secured a space the International District/Little Saigon. Volunteers turned the space into three classrooms and an administrative space. It became a center for Seattle’s thriving Vietnamese community. Today, nearly 40 volunteers—the heart and soul of the organization—teach ESL and technology classes, work as mentors and tutors, provide information and referral services, and host community events. All services are rooted in cultural values of family stability, self-sufficiency, and resilience. Their goals are employment, higher education, fulfilling civic duty, and promoting and preserving culture. “I’m so appreciative that Leslie and Scott keep investing in the Vietnamese community,” says Minh-Duc. “They brought us to Macrina to teach language skills and basic computer skills for their managers so they can do schedule and email. Macrina was an employer I could see wanted to be there for their employees from the beginning. That’s a huge investment. We work with many companies, and Macrina has been a champion at investing in their employees.” Helping Link is urgently searching for a new space. After 20 years in Little Saigon, their tenancy was terminated at the end of August due to a sale of the property to a developer. They are seeking assistance to find a welcoming new home in Seattle or King County, as well as relocation support of both time and resources. To get involved, please email Minh-Duc at info@helpinglink.org.  

Julia Child loved sole meunière—it’s where her love of French food started. Simple and balanced flavors—mild fish, browned butter, fresh lemon juice—are what make this classic dish so charming. After watching Julia, the inspiring documentary on Julia Child, I found myself craving the dish. I whipped up these open-faced sole meunière sliders with herbs from my garden. The dish comes together in 15 to 20 minutes. Add a salad and a bottle of white wine, and you’ve got a wonderful casual summer evening meal.

Printable PDF of this recipe here.    Makes 8 Sliders8-pack Macrina Rustic Potato Sliders½ cup unbleached all-purpose flour1 tsp kosher salt¼ tsp black pepper12 to 14 oz Dover or Petrale sole½ cup unsalted butter (1 stick)1 Tbsp fresh Italian parsley, finely chopped1 Tbsp fresh dill, finely chopped1 Tbsp fresh thyme, finely chopped1 red jalapeño pepper, thinly sliced, seeds removed2 Tbsp fresh lemon juice  Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper. Set aside.Cut 4 slider buns in half and place the tops and bottoms on the prepared baking sheet and set aside.In a pie pan, combine the flour, salt and pepper. Cut the sole into 8 pieces (approx. 2½-inches each). Coat each piece in the seasoned flour and leave in the pie pan until needed.In a small saucepan over medium heat, clarify the butter: as the butter melts, it will foam on top, and the whey will fall to the bottom. Watch it carefully. Once the foaming subsides, you should be able to spoon off the clear, golden butter. Set it aside and discard the whey.Place the baking sheet with the sliders in the oven to warm for 5 minutes.Add the clarified butter to a large sauté pan over medium-high heat. When the butter is hot and beginning to brown, add the sole pieces. Pan fry them for 1 minute on each side. Place a piece of the sautéed sole onto each of the halved sliders.Add the chopped herbs, jalapeño and lemon juice to the remaining butter in the sauté pan. Season to taste with salt and cracked black pepper. Spoon the browned butter sauce over each slider. Serve warm with a favorite glass of dry white wine.Enjoy!